← All recipes
Pineapple-Teriyaki Chicken Wings
1 HR
4
Steps
- 1. Heat a saucepan over medium heat. Melt the butter and stir in the garlic and ginger. Cook for 1 to 2 minutes, or until the garlic is lightly browned.
- 2. Add the soy sauce, sake, pineapple juice, rice vinegar and brown sugar. Bring up to a gentle boil and simmer for 3 minutes.
- 3. Whisk the water and the cornstarch together and then whisk mixture into the teriyaki sauce and simmer until thickened, 8 to 10 minutes. Set aside.
- 4. Rinse the chicken wings and pat them dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside.
- 5. In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked.
- 6. Toss the wings in the teriyaki sauce and sprinkle with green onions. Serve warm.
Originally published at Foodandwine.com. Reproduced for personal collection.
